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BEEF ENCHILADA CASSEROLE Recipe

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This recipe for BEEF ENCHILADA CASSEROLE is from The Relay for Life Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. “Cap-Off” beef roast
1 package dry brown gravy mix
1 package Lipton Onion Soup Mix
Meat tenderizer
Onion powder
Garlic powder
2 packages dry enchilada mix
2 30oz cans mild “Old El Paso” enchilada sauce
18 corn tortillas
4 cups shredded Colby-Jack cheese
Directions:
Directions:
In crock-pot, place roast, sprinkle with brown gravy mix, onion soup mix, meat tenderizer, onion powder and garlic powder and pour 2 cups of water over roast. Cook on low for 5-7 hours or overnight.
In bowl, shred beef, add dry enchilada mix, approx. 2 cups enchilada sauce and 1 cup of liquid from the roast. Mix together, should be very moist.
In a large deep casserole dish or foil pan, pour ˝ cup of enchilada sauce in bottom of pan. Coat tortillas in sauce, cover bottom of dish/pan with tortillas (overlapping slightly), cover bottom of pan with beef mixture, spread shredded cheese (as desired), pour small amount of sauce on top of cheese. Repeat with second layer. Lastly, cover top of second layer with coated tortillas, pour additional sauce and sprinkle more cheese. Pre-heat oven to 375°. Bake for 1-1 ˝ hours or until bubbling and cheese is melted and beginning to brown.

 

 

 

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